Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| COFFEE CULTURE and PRODUCTION TECHNIQUES II | GMS4215354 | Spring Semester | 1+2 | 2 | 5 |
| Course Program | Salı 14:30-15:15 Salı 15:30-16:15 Salı 16:30-17:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 Cumartesi 16:30-17:15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | To master the coffee culture is to be able to distinguish, interpret and have a refined taste. It is to practice the art of "barista" at an advanced level between the production and the end consumer. |
| Course Content | This course contains; Differentiation of coffee and the effects of coffee processing on coffee ,Commercial and non-commercial coffee types, their differences and methods of differentiation ,Effects of regions, soil, altitude and vegetation on coffee ,Roasting and profiling processes of coffee according to region and type ,The effects and differences of coffee brewing methods on taste (Applied) ,Development of barista skills (Applied) ,Cupping and blind tasting ,Cupping and blind tasting (Applied) ,Applied coffee roasting training. (It will be done as a lecture trip.) ,Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives ,Applied coffee production, Applied barista and its subtleties,Detailed barista training (Professional Techniques) (Applied),Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied) ,Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied). |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Creates world-class awareness about coffee. | 1 | C |
| Generates ideas about the development of coffee and its development in Turkey. | 1 | C |
| Formulates the drinking coffee professionally. | 6 | |
| Creates professional barista skills. | 6 | |
| Makes ideas about coffee. | 1 | |
| Teaching Methods: | 1: Mastery Learning, 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Differentiation of coffee and the effects of coffee processing on coffee | |
| 2 | Commercial and non-commercial coffee types, their differences and methods of differentiation | |
| 3 | Effects of regions, soil, altitude and vegetation on coffee | Researching local coffees |
| 4 | Roasting and profiling processes of coffee according to region and type | |
| 5 | The effects and differences of coffee brewing methods on taste (Applied) | |
| 6 | Development of barista skills (Applied) | |
| 7 | Cupping and blind tasting | |
| 8 | Cupping and blind tasting (Applied) | |
| 9 | Applied coffee roasting training. (It will be done as a lecture trip.) | |
| 10 | Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives | |
| 11 | Applied coffee production, Applied barista and its subtleties | |
| 12 | Detailed barista training (Professional Techniques) (Applied) | |
| 13 | Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied) | |
| 14 | Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied) | |
| Resources |
| Cenk Girginol – Coffee: From Soil to Cup
Cenk Girginol – Ahde Vefa: A Turkish Coffee Story
The Barista Book – Hiroshi Sawada
SCA |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | |
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
| 4 | Develops creative menus using new technologies and production methods | | | | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
| 6 | | | | | | |
| 7 | | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | | | | | | |
| 10 | | | | | | |
| 11 | | | | | | |
| 12 | | | | | | |
| 13 | | | | | | |
| 14 | | | | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
| ECTS / Workload Table |
| Activities | Number of | Duration(Hour) | Total Workload(Hour) |
| Course Hours | 14 | 3 | 42 |
| Guided Problem Solving | 0 | 0 | 0 |
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
| Term Project | 6 | 4 | 24 |
| Presentation of Project / Seminar | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 7 | 5 | 35 |
| General Exam | 7 | 5 | 35 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 136 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(136/30) | 5 |
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| COFFEE CULTURE and PRODUCTION TECHNIQUES II | GMS4215354 | Spring Semester | 1+2 | 2 | 5 |
| Course Program | Salı 14:30-15:15 Salı 15:30-16:15 Salı 16:30-17:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 Cumartesi 16:30-17:15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | To master the coffee culture is to be able to distinguish, interpret and have a refined taste. It is to practice the art of "barista" at an advanced level between the production and the end consumer. |
| Course Content | This course contains; Differentiation of coffee and the effects of coffee processing on coffee ,Commercial and non-commercial coffee types, their differences and methods of differentiation ,Effects of regions, soil, altitude and vegetation on coffee ,Roasting and profiling processes of coffee according to region and type ,The effects and differences of coffee brewing methods on taste (Applied) ,Development of barista skills (Applied) ,Cupping and blind tasting ,Cupping and blind tasting (Applied) ,Applied coffee roasting training. (It will be done as a lecture trip.) ,Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives ,Applied coffee production, Applied barista and its subtleties,Detailed barista training (Professional Techniques) (Applied),Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied) ,Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied). |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Creates world-class awareness about coffee. | 1 | C |
| Generates ideas about the development of coffee and its development in Turkey. | 1 | C |
| Formulates the drinking coffee professionally. | 6 | |
| Creates professional barista skills. | 6 | |
| Makes ideas about coffee. | 1 | |
| Teaching Methods: | 1: Mastery Learning, 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Differentiation of coffee and the effects of coffee processing on coffee | |
| 2 | Commercial and non-commercial coffee types, their differences and methods of differentiation | |
| 3 | Effects of regions, soil, altitude and vegetation on coffee | Researching local coffees |
| 4 | Roasting and profiling processes of coffee according to region and type | |
| 5 | The effects and differences of coffee brewing methods on taste (Applied) | |
| 6 | Development of barista skills (Applied) | |
| 7 | Cupping and blind tasting | |
| 8 | Cupping and blind tasting (Applied) | |
| 9 | Applied coffee roasting training. (It will be done as a lecture trip.) | |
| 10 | Coffee trade and volumes in the world and in Turkey
Fair trade and coffee cooperatives | |
| 11 | Applied coffee production, Applied barista and its subtleties | |
| 12 | Detailed barista training (Professional Techniques) (Applied) | |
| 13 | Applied coffee, milk and Latte Art training at beginner level and the ability to produce temporary products (Applied) | |
| 14 | Applied coffee, milk and Latte Art training at beginner level and continuation course on production skills of temporary products (Applied) | |
| Resources |
| Cenk Girginol – Coffee: From Soil to Cup
Cenk Girginol – Ahde Vefa: A Turkish Coffee Story
The Barista Book – Hiroshi Sawada
SCA |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | |
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
| 4 | Develops creative menus using new technologies and production methods | | | | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
| 6 | | | | | | |
| 7 | | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | | | | | | |
| 10 | | | | | | |
| 11 | | | | | | |
| 12 | | | | | | |
| 13 | | | | | | |
| 14 | | | | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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